One Skillet Buffalo Ranch Chicken Enchiladas
A delicious twist on the combo of baked enchiladas and saucy buffalo chicken, all made in one hour!
Servings: 6
Calories: 671kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground chicken
- 1 tablespoon fajita seasoning
- 1 yellow onion, sliced
- 2 poblano peppers, chopped
- kosher salt
- black pepper
- 1 cup beer (or use water)
- 1 cup buffalo sauce
- 1/2 cup salsa verde
- 1/2 cup chopped cilantro
- 4 ounces cream cheese, room temp
- 1/4 cup plain greek yogurt
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 1 teaspoon smoked paprika
- 1 1/2 cups shredded Mexican cheese blend
- 6 tortillas, warmed
- avocado, limes, and cilantro, for serving
Instructions
- 1. Preheat the oven to 400°.2. In a large oven-safe skillet, combine the olive oil, chicken, onion, and peppers. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add the fajita seasoning, then pour in the beer, the buffalo sauce, and the salsa. Simmer 5-8 minutes. Remove from the heat and stir in the cilantro. 3. In a bowl, combine the cream cheese, yogurt, parsley, chives, dill, paprika, and a pinch each of salt and pepper. Stir in half of the shredded cheese.4. Spoon the cream cheese mix down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the skillet overtop of the chicken. Top with the remaining shredded cheese. Bake for 15-20 minutes, until the cheese has melted.5. Serve warm, drizzled with yogurt mixed with lime and salt. Top with avocado, cilantro, and jalapeños. Add extra buffalo sauce. Enjoy!
Notes
Buffalo Sauce: Mix 1/2 cup hot sauce, 1/2 cup olive oil or melted butter, 1/2 teaspoon paprika, 1/2 teaspoon smoked paprika, and a 1/2 teaspoon each onion powder, garlic powder, salt, and pepper in a glass jar or measuring cup. Mix together.
Homemade Fajita Seasoning: mix 2 tablespoons chili powder, 1 tablespoon smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1-2 teaspoons cayenne pepper, 1 teaspoon kosher salt and black pepper. Makes 1/2 cup.
Nutrition
Calories: 671kcal